Cite
HARVARD Citation
Institution,, B. (2020) BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs.. [Online]. London : British Standards Institution. Available from: http://access.bl.uk/ark:/81055/vdc_100105463743.0x000001
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Institution,, B. (2020) BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs.. [Online]. London : British Standards Institution. Available from: http://access.bl.uk/ark:/81055/vdc_100105463743.0x000001